Boil the eggs hard for about 10 minutes. Peel them and let them cool. Remove the egg yolks and use the egg whites for another dish.
Finely chop the spring onions and the leaves of the oregano. Slice the chili pepper into rings. Remove the roots from the pea shoots. Peel the red onion and cut it into fine strips. Pit the black olives and chop them. Slice the radishes into thin slices.
Make a cross-shaped incision in the large tomatoes and put them in boiling water for 10 seconds. Remove the tomatoes from the water and immediately cool them in cold water. Peel the tomatoes and cut them into 8 wedges. Slice the Coeur de Boeuf tomatoes thinly, cut the cherry tomatoes in half, and cut the tiger tomatoes into 4 wedges.
Mix the tomatoes with the egg yolks, spring onions, oregano, chili pepper, pea shoots, red onion, olives, and radishes. Tear the burrata into pieces and crumble the feta over the salad. Finish with basil leaves, some fresh thyme leaves, lemon juice, olive oil, black pepper, and fleur de sel.
Tips
For a nice finish you can burn the tomatoes with a bunsen burner.